Super Carniceria Uruapan #2

Inspector's notes

Observed cooked jalapenos with an internal temperature of 110F in the hot holding case. Person in charge states that food items were cooked about 15 minutes ago. Had person in charge reheat items back to 165F for appropriate hot holding temperatures. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee washing food trays and pots with only soap and water and no sanitizer set up in the three-bay sink. Food-contact surfaces must be properly sanitized after washing and rinsing. Had person in charge fill up compartment with sanitizer and rewash dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa and ceviche at salsa bar fridge unit with an internal temperature of 51F. Found salsa bar fridge to have an internal temperature of 54F. Person in charge states that TCS items have been there since yesterday.

Inspector's notes

Establishment currently serves Ceviche with uncooked shrimp product. Currently there is no parasite destruction letter from the distributor to determine that the product had undergone parasite destruction. Obtain letter from manufacturer prior to selling product or properly cook shrimp product prior to adding to ceviche. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ten small plastic containers of cooked pork pieces mixed with pork lard sitting on top of the meat display case. Items were not refrigerated had an internal temperature of 75 degrees Fahrenheit. Per person in charge the items were cooked and placed in the container three days prior to inspection date. Pork product discarded at time of inspection. Informed person in charge that lard products cooked by establishment, especially when mixed with cooked pieces of meat must be refrigerated at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment currently serving ceviche with an uncooked shrimp product at the buffet style salsa bar. There is currently no consumer advisory that identifies the product as raw and advises the consumer of the potential risks. Corrective Action: Correct prior to re-inspection.